7919 Biscayne Blvd
Miami, FL 33138
Our Story
Grand Central by Nuno Grullon sets out to embody that with its concise menu and intimate and elegant space. Growing up in the Bronx that name always stood for something, a representation of American excellence. He created this menu in reverence of the classics of Americana cuisine. With a focus on quality ingredients and flawless execution you would expect of a steakhouse, he wanted to have familiar dishes that leave lasting new memories.
House cuts of beef, stunningly vibrant seafood all with an attention to detail to bring out the best from form the quality we source. A wine selection to match the pride in the cuisine will elevate the experience to yet another level.
Continuing the growth of Biscayne Blvd Grand Central will draw attention to its axis with 79th street giving locals and Miami abroad a reason to make this a destination for a culinary experience. As you have come to expect from Uptown 66 everything is made from scratch and made with quality, with Grand Central you will have a lavish experience from an unassuming location.
Our Chef– Nuno Grullon
Chef Nuno Grullon, A New York native started working in restaurants at the early age of sixteen. Over the years while continuing expand his culinary knowledge and skill, started receiving recognition and accolades, appearing on Bravo’s television show “Best New Restaurant” produced by Gordon Ramsay and has also toured central America with the culinary magazine “Buen Provecho”. In 2019 Chef Nuno Grullon decided to put his skill and vision into his first business, on a unique corner of Biscayne Boulevard and NE 66th Street. Uptown 66 would become a welcome addition to Miami’s Upper east Side MiMo District. Uptown 66 is an exploration of authentic Mexican street food through the lens of Chef Nuno. Receiving national accreditation from Good Morning America with their birria taco winning “Best Taco in America”. Despite the success of his first venture, Grullon had a vision for a much broader impact in Miami culinary and hospitality. Grullon set forward to bring a concept that would challenge him to push the boundaries of his skillset and creativity and showcase his culinary passion in a way Miami has yet to see fully. Grand Central would become the outlet for that passion. Opting for pure quality and perfect execution over innovation, Grullon would present American classics with
subtle French influence raising the bar for what should be expected from the young restaurant group.